Master the technique of cooking dried beans with this basic recipe. The cooking time will vary based on the age and size of the beans, so begin to check for tenderness after 1 1/2 hours and continue cooking until the beans are tender.

Lauren Grant
Source: Diabetic Living Magazine, Winter 2019


Ingredient Checklist


Instructions Checklist
  • Pick over and sort beans, then rinse under cold water and transfer to a large bowl. Add 3 quarts cold water, cover, and soak at room temperature for 8 to 24 hours.

  • Drain and rinse the beans; transfer to a large pot or Dutch oven and cover with at least 2 inches of water.

  • Stir in onion, garlic, bay leaves, and salt. Bring to a boil over high heat. Boil for 10 minutes. Reduce heat to medium-low and simmer until tender, 1 1/2 to 2 hours, stirring every 30 minutes.

  • Discard the onion pieces, garlic, and bay leaves. Using a slotted spoon, transfer the beans to a serving dish or storage container. (Reserve cooking liquid for soups or stews, if desired.)


To make ahead: Cooked beans will keep in the fridge for up to 1 week and in the freezer for up to 3 months.

Nutrition Facts

154.7 calories; protein 9.8g 20% DV; carbohydrates 28.3g 9% DV; exchange other carbs 2; dietary fiber 7g 28% DV; sugars 1g; fat 0.6g 1% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 7.7IU; vitamin cmg; folate 201.4mcg 50% DV; calcium 55.8mg 6% DV; iron 2.3mg 13% DV; magnesium 77.6mg 28% DV; potassium 672.7mg 19% DV; sodium 114.3mg 5% DV.